No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Convection Oven 101

The Martha Stewart Show, January January Winter 2007 2007

The difference between a convection oven and a regular oven is that a convection oven has a built-in fan. The fan continuously blows hot air on and around food. With hot air blowing and moving around the oven, food tends to cook much quicker. The rule of thumb for cooking with a convection oven is to decrease the temperature about 25 degrees from what a recipe calls for. The way to best learn is to just start using it and to monitor the results and then adjust temperatures and time accordingly.